Instructions

Put your chorizo into a medium-large saute pan and cook until meat has lightly browned. Drain off grease.

Add the cooked Vigo Cilantro Lime Rice into the meat mixture and stir together. Then add in black beans, corn, and Pico de Gallo.

Remove core and seeds from your bell peppers and prep them for desired shape - either top removed to be filled whole or cut the bell peppers in half lengthwise. Then, place in baking dish.

Spoon the meat mixture into each pepper, filling it as much as possible. Then, add chicken broth into the bottom of the pan; enough to cover the entire bottom in a thin layer. Cover tight with aluminum foil and bake for 35 minutes.

When done, top with shredded cheese and more Pico de Gallo if desired. Enjoy!